What is Grape-Nut pudding made of?

Grape-Nut pudding is a baked custard made from eggs, milk, heavy cream, sugar, vanilla, and Grape-Nuts cereal. The cereal softens during baking and absorbs the custard, giving the pudding a gentle, slightly chewy texture that's very different from smooth stovetop custards.

Is there a difference between Grape-Nut pudding and Grape-Nut custard?

The two terms are often used interchangeably. Technically, "custard" refers to the egg-and-dairy mixture itself — what this recipe produces is a baked custard pudding. Some recipes lean denser and more custardy; others are lighter. The distinction is mostly semantic.

Can you make Grape-Nut pudding without baking?

A no-bake version exists that uses whipped cream and cream cheese in place of baked eggs. The texture is softer and lighter, similar to a mousse or chilled dessert. It's a quicker option, though the depth of flavor that comes from baking is generally absent.

Why is New England so associated with Grape-Nut pudding?

Grape-Nut pudding has deep roots in New England home cooking, where it was a common farmhouse dessert in the early 20th century. The Post Grape-Nuts cereal was widely available and inexpensive, and the recipe appeared on cereal boxes and in community cookbooks for decades. It remains particularly popular in Rhode Island and Massachusetts.

How long does Grape-Nut pudding last in the fridge?

Covered tightly, baked Grape-Nut pudding can last up to 4 days in the refrigerator. As with most egg-based desserts, it's best consumed within the first 2–3 days for optimal texture and flavor.

Can you freeze Grape-Nut pudding?

It can be frozen for up to 2 months, though the custard texture may become slightly softer or grainier after thawing. If you do freeze it, thaw overnight in the refrigerator and allow it to come to room temperature before reheating or serving.

The Best Barefoot Contessa Grape Nut Pudding Recipe (52 chars)

Description

A silky, custardy baked pudding with softened Grape-Nuts cereal, warm vanilla, and a hint of nutmeg — simple, nostalgic, and deeply satisfying.

Ingredients

Scale

¾ cup Grape-Nuts cereal
2 cups whole milk
1 cup heavy cream
4 large eggs
¾ cup granulated sugar
1½ tsp vanilla extract
¼ tsp salt
¼ tsp ground nutmeg

Instructions

Combine Grape-Nuts and milk in a bowl and let soak for 20 minutes.
Preheat oven to 325°F (165°C) and butter a baking dish.
Whisk eggs and sugar until pale and smooth.
Add salt, vanilla, and nutmeg, then whisk again.
Stir in heavy cream.
Add soaked Grape-Nuts mixture and mix gently.
Pour into prepared baking dish.
Place dish in a roasting pan and add hot water halfway up the sides.
Bake for 45–55 minutes until edges are set and center slightly jiggles.
Remove from water bath and cool at least 30 minutes before serving.

Notes

Do not skip soaking the cereal or the water bath. Bake gently and avoid overcooking to keep the custard smooth and creamy.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 28g
Sodium: 180mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 8g
Cholesterol: 140mg

Keywords: grape-nut pudding, barefoot contessa, custard dessert, baked pudding, classic dessert